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Kobe
beef
has
always
been
one
of
those
legendary
world
foodstuffs,
so
to
actually
be
able
to
visit
Kobe
and
then
go
to
one
of
the
many
Wagyu
restaurants
on
offer
was
a
rare
treat.
As
in
one
of
my
previous
posts
regarding
a
Matsusaka
Beef,
Kobe
is
one
of
the
three
kinds
of
Wagyu
commercially
sold
in
Japan.
Kobe
is
the
worlds
most
well
known
of
the
beef
that
comes
from
the
Wagyu
cattle.
Kobe
beef
is
produced
within
very
strict
guidance,
it
is
not
allowed
to
be
referred
to
as
Kobe
Beef
outside
of
Japan,
simply
as
Wagyu.
Wagyu
cattle
can
be
any
one
of
four
breeds
of
cows
that
were
originally
cross
bred
native
Japanese
herds
with
several
European
breeds,
including
two
British
ones.
The
Japanese
cattle
Kobe
Beef
specifically
refers
to
is
the
Tajima
strain,
of
the
Japanese
Black
(Kuroushi).
There
are
lots
of
other
stipulations
in
place
concerning
Kobe
Beef
such
as
sanctioned
slaughter
houses,
the
beef
having
to
have
a
certain
level
of
marbling,
a
certain
level
of
quality,
but
also
only
sold
from
those
cattle
bred
in
the
Hyogo
Prefecture.
These
stipulations
are
ardently
observed
to
ensure
that
it
holds
exclusivity.
Many
breeders
around
the
world
have
tried
since
the
80′s
to
copy
the
marbling
and
flavour,
but
the
Kobe
beef
association
continue
to
try
and
ensure
they
are
merely
copies.
Without
having
to
worry
too
much
about
which
restaurant
we’d
go
to,
we
were
luckily
visiting
a
friend
in
Kobe
and
were
led
to
one
called
Biftek
Kawamura.
Apparently
this
restaurant
only
gets
award
winning
beef
at
auction,
and
is
one
of
the
most
highly
rated
anywhere
in
the
country.
Rare
treat
indeed.
The
auction
quality
beef
accounts
for
only
a
minor
percentage
of
all
Kobe
beef
sold
by
all
accounts.
So
the
reputation
is
there,
the
supposed
standard
–
how
on
earth
does
it
taste?
We
went
for
a
set
menu
–
Kobe
beef
sashimi,
Oxtail
Soup,
foie
gras,
a
Kobe
steak
with
vegetables,
seasonal
salad
and
some
rice
finished
off
with
some
dessert
and
coffee.
Depending
on
what
the
quality
or
size
of
the
set
meal
is,
this
will
set
you
back
ÂĄ22,050
-
ÂĄ31,500
(ÂŁ140
–
ÂŁ200
per
head)
The
whole
meal
is
cooked
Tepenyaki
style
on
a
large
flat
grill
right
in
front
of
you.
Always
one
of
my
favourite
ways
to
have
Japanese
food
as
the
chefs
tend
to
put
a
bit
of
theatre
into
their
cooking
techniques.
We
ate
this
in
a
private
dining
room
as
well
so
this
did
feel
very
intimate.
When
the
Sashimi
came
out
it
was
a
lovely
site,
but
I
have
to
say
it
was
fairly
average!
It
was
nice,
very
rich
indeed,
but
just
didn’t
have
that
wow
factor
I
was
expecting.
We
moved
onto
the
oxtail
soup
which
carried
a
succulent
flavour
without
doubt
–
we
were
starting
to
head
in
the
right
direction
and
then
when
the
foie
gras
arrived
all
cylinders
seemed
to
be
turning
over.
Every
morsel
grilled
right
in
front
of
us,
our
sense
filled
with
immense
smells
of
rich
delicious
food;
the
foie
gras
was
creamy
and
melted
in
seconds.
The
steaks
themselves
looked
so
incredibly
marbled
and
when
they
hit
the
grill
you
nearly
passed
out
it
was
such
a
sight
to
behold.
Expertly
flipped
and
sliced
for
you,
the
marbling
melted
away
and
became
one
with
the
pink
cuts.
Presented
right
in
front
you
you
with
three
sauces
you
tuck
in
with
utter
abandon
–
every
bite
wanting
to
be
held
for
ever.
To
go
to
such
lengths
of
excess
to
produce
such
indulgent
meals
is
incredible.
And
it
is
worth
it,
the
quality
is
there.
All
the
salads
and
sauces
were
excellent
as
well.
The
only
thing
to
say
is
that
the
meal
is
so
rich,
that
you
do
feel
like
you’ve
damaged
yourself…
but
hey
once
and
a
while,
and
certainly
once
in
your
life
it
must
be
experienced.
ÂĄ25,000
-
ÂĄ35,000
(ÂŁ170
–
ÂŁ230)
per
head
including
drinks